Eleanor Monfett's Cheddar Broccoli Salad

Our tester, Ray, calls this recipe “great stuff.”

6 cups (1.05 kg) fresh broccoli florets

6 ounces (170 g) shredded cheddar

1/3 cup (55 g) chopped onion

1½ cups (360 g) mayonnaise

½–¾ cup (12-18 g) Splenda

3 tablespoons (45 ml) red wine vinegar or cider vinegar

12 bacon strips, cooked and crumbled

In a large bowl, combine the broccoli, cheese, and onion. Combine the mayonnaise, Splenda, and vinegar; pour over broccoli mixture and toss to coat. Refrigerate for at least 4 hours. Just before serving, stir in the bacon.

Yield: 8 servings

Each with: 455 calories; 47 g fat; 10 g protein; 4 g carbohydrate; 2 g dietary fiber; 2 g usable carbs.